Who doesn’t love a chocolate chip cookie? They’re the most classic cookie, and it would be a huge miss to not include a vegan chocolate chip cookie recipe in my arsenal of treats for you! I dedicated some time to perfecting the right method. I went through many that were either too crispy, too oily, did not rise or spread too thin. This recipe has been updated from it’s original. Who could have thought that my World’s Best Vegan Chocolate Chip Cookies could get any better?!
They’re sweet, moist with just the right amount of chocolate chips. They have a crispy edge with a soft tender inside. All in all, the perfect chocolate chip cookie! My secrets to perfecting the vegan chocolate chip cookie are to use typical cookie ingredients. We aren’t getting “vegan fancy” here with flax or chia egg and no-nut butter. Just a simple mix of coconut oil and vegan butter to keep the cookies moist and soft.
Fun Fact: Did you know that chocolate chip cookies were made by accident? In the 1930s, Ruth Wakefield, owner of the Toll House Inn in Whitman, Massachusetts, added broken chocolate bar pieces into her cookie batter thinking that they would melt. Instead, the classic dessert was born.
These vegan chocolate chip cookies are bite-size, so you’ll want to use mini chocolate chips instead of the regular size. Scroll below for a full list of ingredients and instructions to making my World’s Best Vegan Chocolate Chip Cookies and if you’re in the mood for more cookies, check out my recipes for Dandelion Vegan Shortbread Cookies and Peanut Butter Hemp Cookies.
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Scroll below for a full list of ingredients and instructions. Let me know how you enjoy this recipe in the comment section below or find me at @SusanCooksVegan on YouTube, Instagram, Facebook , Pinterest and Twitter
PrintWorld’s Best Vegan Chocolate Chip Cookies
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
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½ cup vegan butter, room temp
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½ cup of sugar
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½ tsp salt
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½ cup dark brown sugar packed
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¼ cup plant milk (I use oat)
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1 tsp vanilla
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1 ½ cups flour
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1 ½ tsp baking powder
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¼ tsp baking soda
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1 cup vegan chocolate chips
Instructions
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Preheat the oven to 350F. Line 2 baking trays with parchment paper.
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In a large bowl add vegan butter, white sugar and brown sugar. Using a fork, wooden spoon or pastry cutter, mix butter, salt and sugar until thoroughly combined.
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Add plant milk, vanilla and stir until the sugar has dissolved and the batter is smooth.
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Sift in the flour and baking soda and powder, then fold the mixture with a spatula, being careful not to overmix. Fold in the chocolate chips evenly.
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Using a cookie scoop or spoon make small balls of batter (about 2 tbsp) and place on a baking sheet. Be sure to leave 2 inches of space between cookies.
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Bake for 12-15 minutes or until cookies has just begun to brown on the edges. Remove from oven. The cookies will still be soft in the center. Let cool completely.
